Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 cup red wine
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, heat olive oil over medium-high heat.
2. Add lamb pieces and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Add carrots, potatoes, red and green bell peppers, and canned tomatoes to the pot. Stir to combine.
5. Add paprika, cumin, thyme, salt, and black pepper to the pot. Stir to combine.
6. Add beef broth, red wine, and bay leaf to the pot. Stir to combine.
7. Add browned lamb pieces back to the pot. Stir to combine.
8. Bring stew to a boil, then reduce heat to low and cover with a lid.
9. Simmer stew for 1 1/2 to 2 hours, or until lamb is tender and vegetables are cooked through.
10. Remove bay leaf from the pot. Stir in chopped parsley.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 395
Fat: 16g
Carbohydrates: 22g
Protein: 38g
Sodium: 1260mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Red wine can be substituted with beef broth or water.
Variations:
- Add 1 cup of cooked chickpeas to the stew for added protein and texture.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add 1/2 cup of raisins or prunes for a touch of sweetness.
Tips and tricks:
- Brown the lamb pieces in batches to avoid overcrowding the pot.
- Use a good quality red wine for added depth of flavor.
- Serve with crusty bread to soak up the delicious broth.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Crusty bread, red wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the lamb is tough, simmer the stew for an additional 30 minutes.
Food safety advice:
- Cook lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftover stew within 2 hours of cooking.
Food history:
Bosnian Pot Lamb Stew is a traditional dish from Bosnia and Herzegovina, typically served during the winter months. It is a hearty and flavorful stew that is perfect for warming up on a cold day.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve hot with crusty bread and a glass of red wine.
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Region: Bosnian